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Kindirmo

Also known as Kindirmo (Fulani Thick Fermented Milk)

Kindirmo is the thick, heavily fermented, almost yoghurt-like stage of Fulani fermented milk — produced when Nono is allowed to ferment for a longer period (24 to 48 hours) until it becomes very thick, very sour and has developed a pronounced, deeply complex fermented dairy character. Kindirmo is the most probiotic and therapeutically potent form of Fulani dairy — its long fermentation produces significantly higher concentrations of beneficial lactic acid bacteria than lighte

Kindirmo, Nigerian cooking

Ingredients

  • 4 big glasses of fresh whole cow's milk
  • A big tablespoon of existing Kindirmo or strong sour yoghurt as starter
  • A pinch of salt
  • Sugar to taste — optional

Method

  1. 01

    Heating the Milk. Heat fresh whole milk to just above body temperature. Remove from heat.

  2. 02

    Adding the Starter. Add the Kindirmo or sour yoghurt starter to the warm milk. Stir gently once.

  3. 03

    Long Fermentation. Cover with a clean cloth. Leave at room temperature for 24 to 48 hours — significantly longer than Nono. The longer fermentation produces the thick, very sour character of Kindirmo. After 24 hours, check consistency and taste. For very thick Kindirmo, continue to 48 hours.

  4. 04

    Straining for Extra Thickness — Optional. For the thickest possible Kindirmo, pour the fermented milk into a muslin cloth and allow to drain in a colander for 4 to 6 hours. The drained Kindirmo will be almost as thick as cream cheese.

  5. 05

    Seasoning and Serving. Add a pinch of salt and sugar to taste. Stir well. Serve cold in bowls.

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